Rich Liver Pate Recipe

Rich Liver Pate picture


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Milk1⁄2 Pint
 Bay leaf1
 Dried thyme sprig1
 Thin rashers streaky bacon6 Ounce, rinded
 Pig liver1 Pound
 Streaky bacon rashers4 Ounce, rinded (Fat)
 Garlic1 Clove (5 gm), skinned
 Onion1 Small, skinned
 Butter1 Ounce
 Flour1 Ounce
 Salt To Taste
 Pepper To Taste


1) Wash and drain the liver.
2) Take a 2 lb loaf tin and line it with thin bacon rashers.

3) In a pan pour the milk and add pepper corns, thyme and bayleaf.
4) Bring the milk near to boil and remove from heat.
5) Let it stand to cool.
6) Mince twice the fat bacon with liver, garlic and onion.
7) In a strainer, strain the milk and remove bayleaf and thyme.
8) In a pan, melt butter and stir in flour.
9) Cook over low flame for 2 minutes.
10) Remove the pan from the heat, add the flavored milk and place again on the flame.
11) Keep stirring the milk and bring to boil.
12) Cook it for 2 minutes.
13) Combine the minced bacon and liver mixture in sauce and season the mixture with salt and pepper.

14) In the loaf tin, spoon the mixture and make the top surface smooth.
15) Place the loaf tin in roasting tin filled with 1 inch water.
16) Cover the tin and in the oven cook at 325 degrees F for 2 hours or until firm.
17) Cool the pate in the tin.

18) Reheat, if required while serving.